Indian-Seasoned Tofu with Tomatoes

Stir in baby spinach leaves at the end of cooking for extra nutrition. Balance the spice with a scoop of plain yogurt on top.

Recipe Yield:
4 servings

Recipe Calories:
212

Recipe Preparation Time:
5 minutes

Recipe Cook Time:
20 minutes

Recipe Ingredient Details:

8ouncesextra-firm tofu(drained)

1/8teaspoonsalt

2teaspoonscurry powder(divided)

1/4cupsliced almonds

1 1/2tablespoonsvegetable oil(divided)

2teaspoonsminced garlic

1tablespoonminced fresh ginger

114.5-ounce canlow-sodium chopped tomatoes(drained)

1 1/4cupsfrozen peas

1/2cuppacked cilantro leaves

Recipe Instructions:
Cut tofu horizontally into two ¾-inch-thick slabs. Press each slab between towels to remove moisture. Sprinkle salt on top and bottom of each slab, then rub in 1 teaspoon curry powder. Cut tofu into ¾-inch chunks.
Pour almonds into a wide skillet over medium-low heat. Stir constantly until almonds are golden brown, about 5 minutes. Pour out onto a plate. Turn heat to medium; add 1 tablespoon oil and tofu. Carefully turning tofu with a spatula, cook until pale golden, 5 minutes. Remove to a plate with a slotted spoon. Cover to keep warm.
Add remaining ½ tablespoon oil to pan, followed by garlic and ginger. Lightly brown garlic, then add tomatoes and remaining 1 teaspoon curry powder. Stir and cook 3-4 minutes, until tomatoes lose most of their moisture. Stir in peas, cover, and cook until peas are almost tender, about 3 minutes. Add a tablespoon of water if pan becomes dry.
Scatter tofu over tomato-pea mixture, cover, and heat through, about 2 minutes. Carefully stir in cilantro. Garnish with almonds and serve.